Creole Shrimp Deviled Eggs

Your guests will rave over these impressive, NOLA-inspired deviled eggs.

Your guests will rave over these impressive, NOLA-inspired deviled eggs.

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Ingredients

12 large eggs

1/3 cup fat-free Greek yogurt

2 ounces 1/3-less-fat cream cheese

1/2 cup finely chopped cooked shrimp

3 tablespoons sautéed chopped green bell pepper

1 tablespoon chopped fresh parsley

1 green onion, minced

1 teaspoon Dijon mustard

1/4 teaspoon Creole seasoning

1/4 teaspoon hot sauce

1/8 teaspoon salt

Cooked shrimp

How to Make It

Step 1

Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.

Step 2

Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.

Step 3

Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 9 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Top with cooked shrimp. Serve immediately, or cover and chill 1 hour before serving.